This is one of the strangest dishes I have eaten, and it’s so delicious.
Loaded nachos is a Mexican (inspired?) dish, consisting of tortilla chips, layered in a tex-mex seasoned ground meat mixture (often including beans), pickled jalapenos, cheese, and a fresh lime-seasoned simple salad known as pico de gallo.You can optionally dollop the surface with sour cream. Just before the dish is topped with the salad, it is microwaved or heated in the oven to melt the cheese.
Make sure to serve it as soon as assembled.
2 onions, diced
450g minced meat
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp cumin
1/4 tsp crushed red pepper
1/2 tsp salt
1/2 tsp pepper
1/2 cup hot water
4 Tbsp pickled jalapenos
2 cups grated cheddar cheese
3 whole tomatoes, diced
1/2 cup coriander, chopped
1 lime, juice
1/2 teaspoon salt
1 whole avocado (pitted and diced)
In a skillet over medium-high heat, add the minced meat and one of the chopped onions.
Cook it until starting to soften, and meat is totally browned.
Add the chili powder, paprika, cumin, crushed red pepper, salt, and pepper and stir to combine.
Reduce the heat to low and simmer while you prepare the other ingredients.
To make the pico de gallo salad topping, combine the other chopped onion with the tomato, coriander, lime juice, and 1/2 teaspoon salt. Stir it together and set it aside.
To build the nachos, place a layer of tortilla chips on a platter or plate.
Top with a layer of the beef mixture, then some cheddar cheese.
Add another layer of chips, another layer of the beef mixture, and some cheese.
Add a final small layer of chips, then a small layer of beef, then a final sprinkling of cheddar and a tablespoon of pickled jalapenos.
Microwave in 45 second increments until the cheese is melted and bubbly. (You may also place the platter into a 325 degree oven if it’s heatproof. Just leave it in until the cheese is melted.)
Immediately sprinkle on the diced avocado and plenty of pico de gallo salad.
Optional: Add dollops of sour cream here and there.